Dishwasher

Operate and Maintain Dish Machine: Load, run, and unload commercial dishwashing machines with plates, glassware, and flatware. Monitor machine temperature and chemical levels to ensure proper sanitation. Manual Pot and Pan Washing: Manually scrub, wash, rinse, and sanitize large pots, pans, mixing bowls, and other kitchen equipment that cannot be machine-washed, using the three-compartment sink method. Cleaning Kitchen Equipment: Disassemble, clean, and reassemble food preparation equipment such as mixers, slicers, blenders, and cutting boards, following all food safety protocols. Workstation Sanitation: Thoroughly clean and sanitize all food preparation surfaces, cutting boards, counters, and cooking equipment (like grills and frytops) throughout and at the end of each shift. Storage and Organization: Properly sort, stack, and store all clean dishes, utensils, and equipment in their designated areas, ensuring they are ready for re-use. General Kitchen Cleaning: Sweep and mop kitchen floors, clean walls, wipe down sinks, and maintain the cleanliness of dry storage areas and walk-in refrigerators. Waste Disposal: Empty, clean, and reline all trash, recycling, and compost bins in the kitchen and dish areas as needed. Maintain Dish Area: Keep the dishwashing area clean, organized, and free of clutter and hazards.